Hello friends, it’s been a while. I apologize for the length betweens post, but life has been crazy. The past month has been full of exciting changes, namely – I started a new job in a new city!
In a fantastic turn of events, I got the kind of job I’d been wanting since graduating college, and in the span of 2 weeks had to find a new place to live, pack up all my stuff, and move. While terribly exhausting and stressful, a lot of things fell nicely into place and I couldn’t be happier with where I am.
Every since graduating college a couple years ago, life has felt very transitionary and unsettled. I worked jobs that were never really going to amount to anything more, in fields I didn’t care about. My new job though finally feels “career” oriented, and starting in a new city makes me feel like a true adult in an exhilarating, though petrifying, way.
Anyways, here is a delicious red velvet cake! I had wanted to get this recipe up before moving, but I had severely underestimated how long packing would take and wasn’t able to get the cake quite perfect. Figuring out my new oven has been interesting, and my new set up for photographing, but it’s coming together.
Let’s talk about this cake though, because it is amazing. You’ll notice the color of my red velvet cake is not quite as vibrant as some, and that’s simply because I refuse to use a whole bottle of food coloring. I typically use 2-3 teaspoons of food coloring, and I like the more natural red-ish color the cake turns out. I also use two (2!) frostings, a regular cream cheese and then a chocolate cream cheese frosting in the middle!
for the cake
- 3¼ cups all-purpose flour
- ½ cup unsweetened baking cocoa
- 1½ tsp. baking soda
- 1½ tsp. salt
- ¾ cup butter, softened
- 2⅛ cups sugar
- 3 eggs
- 2-3 tsp. red food coloring
- 2 tsp. vanilla
- 1½ cup buttermilk
for the cream cheese frosting
- 6 oz block style full fat cream cheese
- ¼ cup salted butter, softened
- 1 tsp. vanilla
- 3½ cups powdered sugar
for the chocolate cream cheese frosting
- 4 oz cream cheese
- 2 tbsp milk
- 1 tbsp butter
- 2¼ oz melted bittersweet chocolate
- splash of vanilla
- 2½ cups powdered sugar
Preheat the oven to 350 F. Prep three 9-inch cake pans with parchment paper.
In a small bowl, mix together the flour, cocoa powder, baking soda and salt and set aside. In a separate bowl, beat the butter and sugar on medium speed until well mixed. Add the eggs, one at a time, and then stir in the vanilla and food coloring. Beginning and ending with the flour, alternately add in the flour mixture and buttermilk until the batter is just combined.
Bake for 30-35 minutes, or until cakes spring back to the touch. Cool for 5 minutes, then remove cakes from pan. Let cool completely.
For the regular cream cheese frosting, beat the cream cheese and butter until smooth. Add in the vanilla. Gradually add in the powdered sugar, you may need a little more or less depending on desired consistency.
For the chocolate cream cheese frosting, mix the cream cheese, milk and butter until combined and smooth. Beat in the melted chocolate and vanilla, and then gradually mix in powdered sugar.
Assemble the cake with the chocolate cream cheese frosting as the filling between layers, and then use the regular cream cheese frosting for the outside and top. Best the day of, but if keeping longer refrigerate and just bring to room temperature before serving!